Abstract
High occurrence of Listeria monocytogenes in cheeses is an important risk for human health. The present work aims to investigate antibacterial effect of scallop-shell powder (SSP) on L. monocytogenes on Kashar cheese. Cheese samples were immersed into 0, 0.5, 1.0 or 1.5% of SSP suspensions. After drying, the surface of cheese samples was inoculated with L. monocytogenes (5 log cfu/g). Following drying for 2 h, each sample was individually vacuum-packed and stored at 4C for 28 days. The microbiological and chemical properties of samples were determined at every 7 and 14 days of storage, respectively. Application of SSP solution (%) significantly inhibited the growth of L. monocytogenes and mold but not yeast or lactic acid bacteria. Treatment of SSP did not affect the pH value, color and chemical properties (p>0.05) but increased the ash contents of cheese samples (p
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